3 cups cooked quinoa
2 cups, curly parsley, chopped (~ a whole bunch)
3 miniature cucumbers or 1 regular, chopped
2 cups chopped fresh kale
½ c mint, chopped
2 large tomatoes, seeded, chopped (or 1 cup quartered grape tomatoes)
4 green onions, chopped
1 tsp Peachy Herbs
½ tsp cumin
Juice of 2-3 lemons (check taste if addnl lemon juice is needed)
3 tbsp EVOO
Salt and pepper to taste
Combine all ingredients in a large bowl.
How to cook Quinoa
Measure 1 cup of dry quinoa in a small pot.
Rinse once or twice.
Add 1.5 cups water, cover and cook on medium low for 10-15 minutes.
After 8-10 minutes, check to see if addnl water is needed.
Combine all dressing ingredients and add to quinoa and vegetables, toss.
Nutrition Information per 12 oz serving
255 Calories, 6.5 g Protein, 19 g Carbohydrates, 8.9 g Fat, 3.8 g Fiber, 11 mg Cholesterol
Technically, quinoa is a seed of a leafy plant similar to Swiss chard, but looks like a grain and
was once considered ”gold of the Incas”. It is gluten-free, complete in protein (all essential
amino acids), high in fiber, magnesium, vitamin E, calcium, iron, zinc, B vitamins and abundant
in cancer-fighting antioxidants. It takes less time to cook quinoa than brown rice, and only
contains 15 calories from fat in 1 serving!! Not to mention that it is so filling, so you’ll eat less of
it and thus it falls in the “weight loss food” category…… your NEW BEST FRIEND!